- 1/2 cup (1 stick room temperature) Butter unsalted
- 1/3 cup packed (71 g) Light brown sugar
- 1 Egg
- 1 heaping TBSP Pumpkin puree
- 1/4 tsp Vanilla Extract
- 1-1/2 cups (180 g) All purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Kosher Salt
- 1/2 tsp Pumpkin pie spice
Spritz Cookies are a great cookie to share with family and friends. One reason is you can get a lot of cookies from your dough just because they are small in size. I was curious as to the history of Spritz cookies so I found this page in a Red Book Magazine on The History of Spritz Cookies.
Pumpkin pie has been on my mind for about a week. I still have a can of pure pumpkin by Libby’s that is still in my cabinet. Libby’s is the only brand I use because it has never failed me on texture or taste. Most people use it for pumpkin pies, but my pie-making skills are less than desirable, so how can I turn this into a cookie.
A pumpkin pie cookie should look like a pumpkin (in my mind). So a spritz cookie was just the thing. I love pumpkin pie spice; it just reminds me of Thanksgiving with fond memories.
These spritz cookies are easy to make and fun for kids of all ages to eat. If you do not have a cookie press, you can always pipe them with a piping bag, but you probably won’t get as many cookies as using a cookie press. You can always double the ingredients to get more cookies.
Tools I used:
Kuhn Rikon Clear Cookie Press
KitchenAid 4.5 Stand Mixer
My Weight KD-8000
Other Pumpkin or Spritz Cookies to try:
Weigh or measure the flour, baking powder, salt, and pumpkin pie spice into a bowl and run a whisk through to blend. In a stand or handheld mixer blend the butter and sugar together. I use the medium speed for 2 to 3 minutes. Add the vanilla then the egg and mix through the dough.
Gradually add the flour mixture on low speed till blended. I usually scrape down the sides of the bowl and mix for another 30 seconds.
Place your cookie pans into the refrigerator and preheat your oven while you get your cookie-press ready. Since these are pumpkin pie spritz, I chose the pumpkin shape that came with my cookie press. Follow the instructions filling and using your cookie press.
Using a cold ungreased cookie pan, add as many cookies as you can fit onto the pan. They do not spread much so an inch between is plenty. Bake at 350° for 9-11 minutes then move them to a cooling rack to cool.